A boutique wine shop in Park Slope, Brooklyn.

August Wine Tasting @ il Vino Torchio!

Posted on August 8, 2018

This Friday we will have open 4  delicious wines!
 Come to taste:
 A rosè from the Languedoc-Roussillon region in France
 a Loire Valley Sauvignon Blanc from France and
 a Summer 1 Liter red from Germany
 Also as a special August celebration, we will have a nice Sparkling de Bourgogne, France!
Tasting time: 6:00 to 9:00pm
See below for full wine information:

Emile Balland, Coteaux du Giennois Les Beaux Jours Blanc (2017)

Grape: Sauvignon Blanc Geography: Loire Valley, France Appellation: Coteaux du Giennois

Emile Balland is a tall man. Perhaps it’s seeing the world from such a physically elevated position that allows him to take the long view when it comes to his vineyards and wine making. Standing at the top of his steep 0.8 hectare vineyard in Sancerre, looking out onto the rest of the appellation, you get a feeling of exhilaration from the beauty of the view. Or maybe it’s just being out of breath. While Emile ran up this slope in steady, long strides, the rest of us trudged up behind him huffing and puffing. Cecille, Emile’s wife, just shook her head and laughed at the good-natured show off she married.

The far-sighted approach that Emile takes in the vines manifests itself in meticulous work, and respect for biodiversity and the organic life of the soil. Only natural treatments are used when necessary as Emile believes that healthy soil is crucial in the transference of terroir to the finished wines.The estate is comprised of just 9 total hectares; 1 in Sancerre and 8 in the Coteaux du Giennois. Emile’s holdings in the Giennois lie within the villages of Bonny-sur-Loire and Beaulieu-sur-Loire where the vineyards rise gently from the banks of the Loire. From these calcareous soils, with sub-strata of silex and clay, come the wines Emile calls “Les Beaux Jours.” The red is a juicy blend of pinot noir and gamay, and the white is entirely sauvignon. Seasonally, Emile produces rosé from the same blend as the rouge.

 

From the tiny Coteaux du Giennois wine region, in the upper Loire Valley. The region was only established as an official AOC wine region in 1998—although wine has been made here for centuries. Being small, and relatively unknown the region goes under the radar compared to it’s famous neighbour Pouilly Fume, which means it has some great value Sauvignon Blancs.
Tasting Notes
Really vibrant gooseberry and grassy aromas. The palate is rich with lime and grapefruit flavours with a mineral edge. Very refreshing.
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Domaine Reine Juliette, Syrah Grenache Rosé (2017)

Grapes: Syrah and Grenache Geography: Languedoc-Roussillon, France Appellation: Pays d’Oc

The Domaine Reine Juliette sits along the southern side of the modern A9, which historically was the Via Domitia which connected Italy to Spain. The road played an important part in expanding viticulture in the Languedoc. The Via Domitia was also known as via Reine Juliette after a queen of the same name who once travelled along it. Since the estate borders the road, it was named after this queen. This relationship to the region’s deep history is appropriate as Guillaume Allies is one of the guiding forces moving into future; a future of higher quality, lower yields and more conscientious vineyard work.
Guillaume Allies produces this fresh, maritime wine on 25 acres close to the shores of a large lagoon named Etang de Thau – located just 6 miles from the Mediterranean. Reine Juliette is most famous for Southern France’s iconic summer white Picpoul de Pinet, but the domaine also bottles a red Carignan and this juicy rosé of first-run Syrah/Grenache grown in red clay soil and fermented in enamel-lined cement tanks.
Tasting Notes
Flavor Profile: Medium-bodied, dry. Flowers and candy on the nose followed by a palate of watermelon, red plums, and wild strawberry. Excellent acidity on the finish with notes of pomegranate.
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Weingut Stefan Meyer, Ein Liter Rhodt (2016)

Grapes: Portugieser, Dornfelder, and St. Laurent Geography: Pfalz, Germany Appellation: Pfalz

With a history in their village going back to the 1700s, Stefan Meyer’s family is as much a part of the terroir of Rhodt unter Reitburg as the clay and loam soils their vines are planted to. These vines, which lie along the border of the Palatinate forest, cover 16 ha distributed among 70 different small plots. Considering that Stefan’s grandfather Karl Hermann Meyer started the estate with 4 ha in 1954, it’s clear that growth here is done in a measured and thoughtful way, only adding the best plots available and never choosing quantity over quality.

Stefan, who took over the estate from his father Willi in 2011 after apprenticing at Bassermann Jordan, continues to innovate at the estate while maintaining what he calls the “powerful tradition” of his grandfather. This innovation includes harvesting and sorting all the fruit by hand, and eliminating the use of any chemicals in their vineyards. Currently the estate is in the process of being certified organic by Ecovin. The results of this natural approach can be seen easily when walking in the vines bordering their “conventional” neighbors. Where the spaces between vines in Stefan’s vineyards are alive with natural grasses and cover crops, the next row over is desiccated and gray. And of course the proof is also in the bottle, and Stefan’s are some of the best wines (and best values) coming out of the Pfalz today.

Along with the traditional Riesling, Stefan is farming the local red varieties Portugieser, Sankt Laurent, and Dornfelder for his cuvée Ein Liter Rhodt, a pun on the grape color and the village name.

Tasting Notes

This juicy, easy drinking red wine bottled in liter size is the ideal wine to bring to a picnic or a party. Made from a blend of Portugieser, Saint Laurent and Dornfelder. Full of bright red fruit, chappy minerality and mild tannins. Enjoy lightly chilled with a variety of snacks and hors d’oeuvres.

Moissenet-Bonnard, Crémant de Bourgogne (NV)

Grape: Pinot Noir Geography: Burgundy, France Appellation: Crémant de Bourgogne

Sometimes, when the baton is passed from one generation to another at an estate, there is a concern that the winemaking or vineyard work will change in some way that will compromise the quality or even break with family tradition. However, after spending just a few minutes in the vines or in the cellar with Emmanuelle-Sophie, the daughter of Jean-Louis Moissenet-Bonnard, you know the estate is in very good hands, and that, perhaps, its greatest days are ahead of it. Emmanuelle-Sophie officially took over the estate with the 2014 vintage after working alongside her father for many years and receiving degrees in agronomy, biology, viticulture (along with her work at the family estate, she teaches these subjects at the college level).

Now that she is heading up the estate, Emmanuelle-Sophie continues her father’s dedication to working the vines as naturally as possible. They officially consider themselves lutte-raisonée, since one of their neighbors is organic and the other is not, so they can’t fully control what treatments may blow over onto their vines. But for the past 15 years they have used no chemicals in their own vineyards. The large amount of ladybugs and spiders, which are attracted to the geraniums that grow among the vines, help keep down the population of more harmful insects. And they are blessed with micro-climates that don’t develop botrytis, so even ‘bordeaux mixture’ is unnecessary.

Tasting Notes

Mostly Pinot Noir with a touch of Chardonnay, this Crémant is rich with subtle earthy notes. The palate is toasty and dry, with flavors of quince and almonds. A fantastic value for a generous sparkling wine.

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Friday Wine Tasting @ il Vino Torchio!

Posted on July 26, 2018

Join us this Friday to taste 4 summer wines: we will have 2 unusual whites from Mallorca Island, Spain and Peloponnese, Greece!!

 

Also 2 classic wines, a rosè from Provence, France and a Chianti from Italy!!
Tasting time: 6:00 to 9:00pm
See below for full wine information:

Anima Negra, Mallorca Quíbia (2017)

Grapes: Callet and Premsal Geography: Balearic Islands, Spain Appellation: Mallorca

It is in the Southeast of the Isle of Mallorca, in the heart of the Mediterranean that this Ánima Negra is elaborated. The winery where it is produced is located in a building dating of the 13th century, which was since that date devoted to winemaking. The variety Callet, a unique species only found in the land of Mallorca, provides this wine with a great personality. The vines are grown in very poor mineral soils of calcareous rocks.

Quibia gets its name from a aspirational worry-free state of mind. The wine is the brainchild of Miquelangel Cerda and his partner, Pere Obrador celebrating the versitility of the indigenous red grape, Callet, which is the common thread through all their wines. The Callet lends texture and tartness. The Premsal adds roundness while Giro Ros gives the backbone of acidity. The three grapes are fermented in stainless steel tanks followed by 4 months of lees aging. The influence of the Mediterranean sea gives this wine its salinity.

Wine Production

Grapes are chilled in cold storage upon arrival to the winery. Dry ice is used in order to prevent oxidation. The Premsal is cold-macerated for over 10 hours in a carbonic atmosphere at 12ºC. The Callet (red grape) macerates for 2-3 hours. After pressing, racking takes place in temperature controlled tanks followed by fermentation at 17ºC. The winery uses only native yeast from their vineyards to strengthen the character of the wine giving a clear voice the indigenous varieties from Mallorca.

Tasting Notes

The color is an enticing straw-lemon in color with greenish highlights. Quíbia has aromas of white peach, pear, sea brine and jasmine. On the palate the wine is weighty with silky olive oil texture and concentrated flavors of ripe peach, Anjou pear and capers. Crisp, lively and well balanced.

Food Pairing

This wine pairs beautifully with bay scallops, langoustines, mussels in a butter broth, and seafood paella.

 

Gai’a Wines, Monograph Assyrtiko (2016)

Grape: Assyrtiko Geography: Peloponnese, Greece Appellation: Peloponnese

One of the pioneers of the modern Greek wine revolution, Gai’a Estate (pronounced Yay-ya) was established in 1994 by Leon Karatsalos and winemaker Yiannis Paraskevopoulos. Their mission was to capture the best that Greece’s indigenous grapes have to offer by merging traditional viticultural and production methods with innovative techniques. The estate is named after “Mother Earth,” in honor of the unique terroir that gives birth to these world-class wines.

About the Vineyard

The grapes for the Monograph Assyrtiko come from vineyards located in the semi-mountainous Koutsi region of Nemea. Unlike the bone-dry, volcanic soils of its native Santorini, the calcareous soils of mainland Greece impart an entirely different character to the varietal, giving it a wider range of exotic fruit flavors and aromas.

Tasting Notes

A youthful, intensely fruity Assyrtiko, with a bouquet of honeysuckle and citrus fruit and a refreshing acidity on the palate.

Food Pairing

A classic pairing for fresh seafood, this wine is also delightful on its own as an appertif or paired with light appetizers.

 

Château Pas du Cerf, Côtes de Provence Rosé

Grapes: Grenache and Cinsault Geography: Provence, France Appellation: Côtes de Provence
Château Pas du Cerf is a longstanding family vineyard: Since 1848, eight generations have followed one another in the craft of winemaking. Each generation has preserved the knowledge that was passed down and has made it their own. Today, Geneviève and Patrick, together with their daughters, Aurore and Diane, pursue the family project with the aim of producing high-quality wines.

The vineyard encompasses nearly 80 acres of south-facing hillsides in the heart of the Massif des Maures area. The family is committed to staying close to nature, using organic manure and other methods to produce top-quality grapes.

Notes
Bright light salmon color. The nose is reminiscent of pomegranate and white currants. In the mouth, the white currants blend with wild raspberries which give the wine its unique character. The finish is mineral, long and elegant. Aperitif, Provencal fare: bouillabaisse, stuffed vegetables, rabbit with olives. Fish curry, paella, sweet and sour dishes

Castellare di Castellina, Chianti Classico (2012)

Grape: Sangiovese Geography: Tuscany, Italy Appellation: Chianti Classico Features: Organic

Winemaking Philosophy In the town of Castellina, one of Chianti’s best locales, Castellare’s vineyards are at 1200 feet elevation – only a few Chianti Classico vineyards are higher. The vineyards of this 46-acre property are found in a natural amphitheater in the heart of the Classico region. At Castellare, the yield-per-acre is very low, far lower than the maximum level allowed by Chianti Classico DOCG rules, which enhances the concentration of aromas and flavors. Research began in the late 1970s which allowed Castellare to isolate this clone and enabled the winery to make this very unique style of a Tuscan classic.

Tasting Notes

A bright ruby red in color, this Chianti Classico shows well-integrated aromas of tart red cherries, tobacco, sunbaked earth, and a hint of cedar spice.  On the palate, firm structure and refreshing acidity make it a very versatile food wine.

Food Pairing

Pair this wine with lasagna, ragù sauces, roasted rabbit, or braised veal shank.

European Wine Tasting @ il Vino Torchio!

Posted on July 19, 2018

Join us this Friday tasting!
We will have open a white Albariño grape from Spain, a rosé Gamay grape from Burgundy, France and a light-bodied red Grignolino grape from Italy!!
Tasting time: 6:00 to 9:00pm
See below for full wine information:

Benito Santos, Rías Baixas Albariño Igrexario de Saiar (2017)

Grape: Albariño
Geography: Galicia, Spain
Appellation: Rías Baixas

Benito Santos is a central figure in the modern history of Albarino and the Rias Baixas D.O. He began working in his grandfather’s vineyards in the 1930s and made wine for serving in his bar – wines that repeatedly won prizes in the annual Fiesta de Albarino in Cambados. He was instrumental in the creation of the Rias Baixas D.O. in the 1980s.

San Franciscan Todd Blomberg worked with Benito Santos and took over after the latter’s death. Todd now farms three vineyards in the Val do Salnés subzone of Rías Baixas, each of which is next to and named after an ancient church: Saiar, Bemil, and Xoan. Todd bottles each of the three vineyards separately in order to preserve the distinctive terruños of each. Benito Santos is among the few producers in the D.O. who’s making, real, unconfected wines – wines that taste like Albariño and express their terroir. As Albariño has become fashionable, many producers have taken the path of making highly commercial, heavily manipulated wines. In particular, many producers use specific yeasts to get more tropical, fruity aromas and flavors. Benito Santos wines are salty, mineral, and structured. All of the vineyards are now certified organic – a rarity in rainy, mildew-prone Rías Baixas – and winemaking uses only native yeasts and minimal sulfur.

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Terres Dorées, Beaujolais Rosé d’Folie (2017)

Grape: Gamay
Geography: Burgundy, France
Appellation: Beaujolais

The Domaine des Terres Dorées is located in the Southern Beaujolais, just north of Lyons, in a beautiful area known as the “Region of the Golden Stones.” Jean-Paul Brun is the owner and winemaker at this 40-acre family estate. Brun has attracted the attention of the French and American press for the wonderfully fruity and delicate wines he produces. Brun wants to make “old-style” Beaujolais and his vinification differs from the prevailing practices in the region. He believes that the charm of the Gamay’s fruit is best expressed by the grapes’ indigenous yeast, rather than by adding industrial yeast. Brun’s view is that Beaujolais drinks best at a lower degree of alcohol and there is no need to systematically add sugar to the must (chaptalize) to reach alcohol levels of 12 to 13 degrees. So he chaptalizes minimally or not at all – depending on the vintage and the cuvee.

His Beaujolais is made to be pleasurable – light, fruity and delicious – not an artificially inflated wine that shines at tasting competitions. Only a minimum amount of SO2 is used at bottling to keep the wine fresh and “headache-free.” Fermentation naturally produces a lot of CO2, which acts as protection against oxidation during aging; leaving some in the wine at bottling time also helps to keep it fresh. Filtration is also minimal so that the wine keeps its original fruit and aromas. Brun’s wines are not “blockbusters” in the sense of being “big.” The emphasis is not on weight, but on fruit. Beaujolais as it once was and as it should be. Brun’s methods – to make Beaujolais from natural yeasts, to not chaptalize, to work at low yields, and to restore the Gamay of the Beaujolais as a light, delicate and silky drink.

Notes

100% Gamay. Direct-press rosé from the most productive Gamay vines in Brun’s estate vineyards in Charnay in the southern Beaujolais. Concrete-aged on its lees with malolactic fermentation and some stirring. Solid medium body and rosy pink, with a vibrant, peachy, chalky-crisp palate.

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Crealto, Grignolino Marcaleone (2016)

Grape: Grignolino
Geography: Piedmont, Italy
Appellation: Grignolino del Monferrato Casalese
Features: Organic

Though the Crealto winery is only a few years old, its origins go back over fifty years, when Carlo Quarello, the “master of Grignolino,” planted a tiny vineyard in Monferrato in northeastern Piedmont. Carlo’s wine, the Crè Marcaleone, put the Grignolino grape on the map. Societá Agricola Crealto is the creation of Eleonora Costa and Luigi Armanino, two sommeliers from Genoa, whose love of traditional Piedmontese varieties led them to purchase 4.5 hectares of vineyard land from this “master of Grignolino.” Eleonora and Luigi made their first vintage in 2008 and began bottling Barbera and Nebbiolo in 2009.

The vineyard consists of three hectares of old vine Grignolino, 1.5 hectare of Barbera and one hectare of Nebbiolo. The vineyard is 350m in elevation. Since January of 2013, the estate has been certified organic (they practice biodynamic, but are not certified due to costs). All harvesting is done by hand and the use of sulfur dioxide is kept to a minimum, with small amounts added after fermentation and racking, never at bottling.

Always looking to refine their work in all aspects of the farm, Crealto’s future projects include more biodynamic methods in the vineyards and an organic vegetable garden to supply their agriturismo’s restaurant. This past vintage they collaborated with Cascina Tavijn’s Nadia Verrua to produce a no sulfur cuvee that combined a small portion of their Grignolino crops, demonstrating their eagerness to experiment with natural winemaking.

100% Grignolino from a 2 hectare vineyard of clay and limestone-gypsum soils, with a south/southwest exposure. The vines are 50 years old. Completely organic.

Spontaneous fermentation in stainless steel tanks followed by an additional 8 months in tank and 2-3 months in bottle.

Notes

Beautiful, light ruby red wine with a medium body and typical Grignolino aromas. There’s a hint of smokiness and tart cherry on the nose. Light in color and body with fresh acidity that makes it ideal with rich cured meats. The tannins melt away when paired with fatty prosciutto. As Eleonora and Luigi Costa say of Grignolino: “odd wine, wine difficult and less lucrative but deeply loved.”

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Italian Wine Tasting @ il Vino Torchio!

Posted on July 11, 2018

Summer is hot, Cool down with Italian wines!!
We will have open a nice white Falanghina grape from a volcanic soil from the south of Italy.
A special foody rosè , Gagliopo grape from Calabria
And a nice sparkling red Lambrusco, for a hot day and appetizers
Friday July 13th
Tasting time: 6:00 to 9:00pm
See below for full wine information:

Fontanavecchia, Falanghina del Sannio (2017)

Grape: Falanghina Geography: Campania, Italy Appellation: Falanghina del Sannio

Libero and Orazio Rillo & family run winery fuled by heart, passion and dedication of true farmers. In the town of Torrecuso (BE) in the Taburno area of Campania. Some of the best manicured filari near the river Calore you ‘ll find all indigenous grapes They make an exceptional Falanghina del Taburno Doc perfumed, dried, crispy, fuller and forward with dried apricot and candid fruit it’s a hard to put down glass. The 3 bicchieri seems to agree.

Baroni capoano, Cirò Rosato (2017)

Grape: Gaglioppo Geography: Calabria, Italy Appellation: Cirò

Massimiliano focus on his favorite grape Gaglioppo, this ancient Greek varietal growing on the very top of the Hillside of Ciro’ Marina. Gaglioppo is a grape that does extremely well in dry climates where it touches high sugar levels and produces robust wines. In this case is vinifyed in rose’ where after a brief maceration on the skins of roughly 12 hours, enough to generate bright rose’ nuances, with deep berries aromas, fresh green figs, and a dry persistent finish. Ideal for crustaceans , seafood soups, salmon and white meats

Cantina di Quistello, Lambrusco Rossissimo (NV)

Category: Wine – Sparkling – Red Grapes: Lambrusco Ruberti and Ancellotta Geography: Emilia-Romagna, Italy

This Cantina Soc COOP was established in 1928 in the town of Quistello in the
Comune of Mantova from the intuition of a group of local winemakers that decided to partener togheter and Lambrusco Grappello Ruberti their historic rooted varietal.They do still keep the same respect for Lambrusco and great empahsis is placed on the naturality of the product whyle keeping respect for the land.Of all their productt we picked the Mantovano Rossisimo for his natural persistent froth and its fragarant cherry and violet notes, any good charchuterie program can take the beneficial profit coming from this great

 

Spanish Garnacha Wine Tasting @ il Vino Torchio!

Posted on June 28, 2018

This Friday will be all about the Garnacha grape as we showcase 3 organic Spanish wines from Empordà Appellation in Catalonia, Spain.
 
We will have three organic garnacha wines: a white, a red and a rosè!!

 

Tasting time: 6:00 to 9:00pm
See below full wine information:

Espelt Winery

Warm, sunny places where mountains meet the sea are always popular holiday destinations for the sun-starved, northern tourists who flock to the beaches of the Costa Brava for their yearly dose of vitamin-D and fresh seafood. The local DO supplies many of them with plenty of lubrication in the form of abundant, inexpensive and simple wine of a pinkish hue that matches their sun-burned skin. Like many destination DOs, the quality of the wine is in inverse proportion to the number of hotel bookings so there are few truly remarkable estates. Those farming steep hillsides in the back-country and focusing on indigenous varieties are usually the best bet.

One such property is owned by the Espelt family, who for centuries have grown grapes in Empordà. In the early 2000s they built a cellar and began bottling wines under their name. Headed Anna Espelt, the inheritor of generations of grape growers in Empordà, the farming is certified organic by ECOCERT, not only because it makes better wines, but because the vineyards are located on a mix of sandy granite, limestone and slate in and around several nature preserves in the area. Indigenous varieties and styles are promoted at Espelt from their fresh, crisp whites to their mineral and spicy reds before finishing on a pair of delectable fortified wines.

The vineyards at Espelt are planted in four uniquely different sites from the foothills of the Pyrenees to near the coast of the Mediterranean. At the highest elevation is Rabós, nestled in the mountains northwest of the winery. Here, on slate soils, Anna farms mainly old-vine Carinyena with a small amount of Lledonner which producer dense and powerful wines. Near the cellar are two sites called the Mountain and the Plain, or Pla. The Mountain is a young vineyard planted by Anna between 1998 and 2002 as part of her master’s thesis in viticulture. Long abandoned this granitic site in the hills behind the cellar was re-terraced and reclaimed by Anna who planted Syrah, Garnatxa, Mourvedre and Carinyena there. A short distance away is Pla which surrounds the cellar. This was the original vineyard on which Espelt was founded, and where they grow Garnatxa Blanca, Garnatxa and Macabeu. Finally there is Mas Marés, which as the name would suggest, is located close to the coast of the Mediterranean. Encircled by the Cap de Creus National Park, Mas Marés was where Anna first experimented with organic farming practices and where the combination of farming, granitic soils and thermal breezes from the Mediterranean make for fresh, lively and elegant wines.

Espelt, Empordà Garnacha Blanca Old Vines (2017)

Grape: Garnacha Blanca Geography: Catalonia, Spain Appellation: Empordà

The Garnacha Blanca from Espelt comes from their highest elevation vineyard, Rabós, tucked in the Albera Nature Reserve Area. These are the oldest vines on the property with centenary Garnacha Negra and Carinyena as well as spritely 50 year-old Garnacha Blanca vines on sandy slate and granite soils. The richness of the fruit is complimented by fermentation and aging in second- and third-fill French oak barrels.
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Espelt, Empordà Garnacha Coralí Rosé (2017)

Grape: Garnacha Geography: Catalonia, Spain Appellation: Empordà

Coming from the vineyards surrounding the cellars, Coralí comes from Garnatxa Negra, locally known as Ledoner, grown on sandy, granitic soils. After a short maceration of 5 hours the wine is pressed resulting in a delicate salmon color with aromas and flavors of roses and red-berries.
Notes of crushed stone and wild flowers on the nose lead to a tangy, mineral-driven palate of citrus zest, blood orange, savory tropical notes, and sea spray. A delicious accompaniment for shellfish and squid.

Espelt, Empordà Garnacha Old Vines (2015)

Grape: Garnacha Geography: Catalonia, Spain Appellation: Empordà Features: Organic

The Garnacha from Espelt comes from their highest elevation vineyard, Rabós, tucked in the Albera Nature Reserve Area. These are the oldest vines on the property with centenary Garnacha Negra and Carinyena grow on sandy slate and granite soils. While there are plenty of inexpensive, fruit-forward Garnachas coming from Spain, few have the depth of minerality and complexity found in this old-vine cuvée.

Loire Valley France Wine Tasting @ il Vino Torchio!

Posted on June 21, 2018

Official Summer is here!
Join us this Friday and explore three wine from the Touraine appellation in Loire Valley region from France,
We will open a white, Savignon Blanc grape, a rose, Pineau d’Aunis and Cabernet Franc grapes, a red, Gamay grape
Tasting time: 6:00 to 9:00pm
See below for full wine description:

Touraine, Appellation d’Origine Contrôlée (AOC)

A large and varied region, Touraine produces wines in every color – white, rosé and red – from an expansive palette of grape varieties.

VINEYARD

Location:This appellation stretches from Anjou to the west to the Sologne region in the east. Touraine is in an area where the Loire and its tributaries meet, covering 104 communes in Indre-et-Loire and 42 in Loir-et-Cher. Most of the vineyards are located southeast of Tours, on the slopes that dominate the Cher, and between the Cher and the Loire.

Surface Area:

  • 5,500 hectares / 13,590 acres

Soil:The soil in Touraine is highly varied, with flinty clays, clay limestone on a chalk bed, and sand on flint to the east, as well as gravel stones and sand.

Climate:An oceanic climate dominates in the west, becoming more continental as you move east. These climatic differences, combined with varied soils, determine the choice of grape variety planted (with later-ripening varieties in the west and earlier-ripening ones in the east) and therefore, the wide variety of wines produced.


Domaine Jacky Marteau, Lulu Touraine Sauvignon Blanc (2017)

Grape: Sauvignon BlancGeography: Loire Valley, FranceAppellation: Touraine

The vines are planted on some of the finest sites in Touraine, on the South bank of the river Cher, on siliceous-argil (clay and flint) soil.
(There is not an exact word or translation in English for the word Terroir. Just know that the terroir is actually a “mix” of the soil, the slope and the microclimate of a piece of land. The location from the river, the air circulation, everything matters and is part of the Terroir. )

Over the years, they expanded the surface of production to now reach 29 hectares, including, for the main grape varieties, 20 hectares of Sauvignon Blanc and 4.5 hectares of Gamay. To match the demand and for the past ten years, we had to pull out some of the red vines and replace them with a white vine: the Sauvignon Blanc. The Terroir of the river Cher Valley, is one of the best Terroir for Sauvignon Blanc where it thrives perfectly and they are proud to say that our Touraine Sauvignon Blanc is very much enjoyed in France as well as outside our borders !

On the contrary, what didn’t change is their way to produce and handle the vineyard. They are constantly striving to improve the quality of our grapes through short-cane pruning, strong spring de-budding, de-leafing, low yields and green harvesting methods.

Sauvignon, which has progressively become our speciality, reaches the peak of its potential on our terroirs and slopes on the left bank of the Cher River.
From the grapes harvested at the height of maturity, we produce a wine with aromas of citrus and tropical fruits.
Soft, supple and elegant in the mouth, it carries the true personality of Touraine itself!
Notes: This is a very friendly wine, with crisp aromatics of pear, subtle grassy notes and soft minerals, that has a soft supple texture that isn’t shy by any means and a juicy lingering finish with good cut.
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Domaine Jacky Marteau, Touraine Rosé Lulu (2017)

Grapes: Pineau d’Aunis and Cabernet FrancGeography: Loire Valley, FranceAppellation: Touraine

The vines are planted on some of the finest wine growing lands in Touraine, on the south bank of the Cher River. Rodolphe’s main focus is getting the best quality of grapes through various techniques such as spring de-budding, de-leafing, grassing through the vineyard, and green harvest for lowering yields. Skin maceration for 2 hours, gentle pneumatic pressing. Fermentation at about 17 degreses Celsius and kept on fine lees until bottling.

NOTES: A perfect summer treat that will quench your palate, with hints of raspberry, strawberries, finishing off with a dry white pepper note. Get it while it lasts the producers have a very limited amount, definitely a treat of the season.
 

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Domaine Jacky Marteau, Lulu Touraine Gamay (2016)

Grape: GamayGeography: Loire Valley, FranceAppellation: Touraine

Partially harvested by hand for a fruity, delectable taste. Partially destemmed to add suppleness to the tannins and just the right touch of spice.
A bold red colour that is rare to behold.
A Gamay, yes, but especially an elegant and well-balanced wine whose harmony graces the name of Touraine.

NOTES: Lively red with a bright, fruit-forward nose and an elegant, light-bodied palate. Beautiful notes of cherry with a clean palate finish. Paired with cold sausages and white meats. Chill lightly for summer meals.
Lulu gamay back ttb

Friday Wine Tasting @ il Vino Torchio!

Posted on June 7, 2018

Stop by this Friday, we will something for everyone at our Red, White and Rosé Italian tasting!

A natural rosé from Piedmont
A white Verdecchio grape
And a red Barbera red grape
 Tasting time: 6:00 to 9:00pm
See below for full wine information

Casa Wallace, Pink (2016)

GeographyPiedmont, ItalyAppellationMonferratoFeaturesBiodynamic

Biodynamic farming is considered one of the most effective methods to achieve biodiversity, to protect the environment and to stop the damage to our health caused by the careless and indiscriminate use of pesticides.

The characteristics of their wine are the result of many factors from the land, soil and the sun to the hand that picks the grapes and their no intervention in the wine cellar.

The Casa Wallace vineyard in Piedmont breathes the Mediterranean Sea and the Alpine air. In 2001 we converted 14 hectares of land and a farmhouse to a sustainable vineyard and a B&B. The natural winemaking process maintains the high quality of the biodynamic method they use on the vines.

Natural rose. No temperature control, native yeast, no CO2 cap, no filtration

Casalfarneto, Verdicchio dei Castelli di Jesi Fontevecchia (2015)

GeographyMarche, ItalyAppellationVerdicchio dei Castelli di Jesi

1995: Foundation of Casalfarneto wine estate. Four partners, already experts in the field, decide to restore a small farmhouse, surrounded by farnetto oaks, and to invest in the typical white wine of the area: verdicchio.

2005: Togni group acquires the wine company of 60 acres and begins the building of the new winery. A gradual renewal of all the vineyards commences. The production expands with the addition of red wines, based on montepulciano, sangiovese, merlot, and cabernet grapes.

2012: From the collaboration with internationally known oenologist franco bernabei crisio, casalfarneto production is born and, with it, the first awards: it gets awarded by the pretigious italian wine guide “gambero rosso”, with three glass icons.

2017: Casalfarneto wine estate decides to continue to grow autonomously cutting the cord from the family business, strong in paolo togni’s know-how and business experience of forty years.

Verdecchio is one of Italy’s most important white grapes grown primarily in the Marche region of Italy. It produces powerful white wines able to age over 10 years. Stylistically the wines are between Pinot Grigio and Sauvignon Blanc.

Tasting notes
Pale straw yellow with green hues – ample and persistent bouquet with hints of lime, white flowers, citrus, peach, white summer fruits and a mineral note
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Azienda Vinicola Palladino, Barbera d’Alba Superiore (2014)

GrapeBarberaGeographyPiedmont, ItalyAppellationBarbera d’Alba
All of the Palladino Barbera vineyards are located in Serralunga d’Alba commune. The wines produced from this sub zone are known for their power and elegance.
Tradition makes history alive: a philosophy that has allowed the Azienda Vinicola Palladino to sell its bottles mainly in the international market.
A history of wine and life that is very relevant, testified by the private small museum set in an old room renovated in the early nineties, under the cellar. In this room you can find all agricultural and enological equipment used in the past decades: a blast from the past to remember the strong link between wine and territory.
Tasting notes
Easy to drink and elegant, it has a fruity nose with notes of blackberry, strawberry and cherry. The palate is well balanced, with a fresh dry taste. It adapts easily to any kind of food.
Palladino superiore barbera d alba front